6 tablespoons Lime juice
1/4 cup Honey
3 teaspoons Low-sodium soy sauce
1/4 teaspoon Red chile flakes
2 teaspoons Ginger root -- - (very finely mince
2 cups Cooked chicken -- shredded
1 cup California dried figs -- - sliced crosswise
2 Green onions -- thinly sliced
1/4 cup Mint -- chopped
1/2 Cantaloupe -- pared
and cut into 1/2″ cubes
1 Red bell pepper -- - cut into 1/2″ cube
1/2 Cucumber; peeled, seeded -- - and cut into 1/2″
10 Iceberg lettuce leaves
1/4 cup Roasted peanuts (optional) -- - (coarsely chopped)
-----GARNISH-----
Mint sprig (optional)

1. In small bowl, combine first five ingredients. Place chicken in medium
   bowl, and toss with figs, green onions and chopped mint.
2. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber.
3. Arrange lettuce on a chilled platter. Mound chicken salad attractively in center.
   
4. Sprinkle with peanuts and garnish with mint as desired.